Broccoli and Shell Macaroni Soup

"In 'Soup Suppers' by Arthur Schwartz. Should be made just before serving."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
13
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In a 3 to 4-quart saucepan, combine the olive oil, onion, garlic, celery, parsley, and marjoram; place over medium heat and saute, stirring frequently, until the celery and onion are beginning to color, about 10 minutes.
  • Add in the tomatoes and their juices, breaking up the tomatoes with a wooden spoon or a potato masher; simmer briskly for 10 minutes.
  • Meanwhile, cut the top of the broccoli into small florets, then peel the stems and cut them into 1/2-inch pieces; you should have about 5 cups.
  • Add the broccoli, broth, salt (the amount will depend on the saltiness of the liquid you use), and pepper.
  • Cover and bring to a boil; adjust heat and simmer briskly, partially covered, for 10 minutes, stirring once or twice.
  • Stir in the shells and continue to simmer until shells are tender, 8-10 minutes, stirring a few times.
  • Taste and correct seasoning , if necessary.
  • Let rest 10 minutes, then serve in flat soup bowls and pass the grated cheese.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes